Miz Helen's Country Cottage

Patty Pan Squash Casserole

One of the nice advantages about living in a small rural community is the sharing of fresh vegetables in harvest time. My friend stopped by the other day with a sack full of Patty Pan Squash fresh off the vine. We love Patty Pan Squash, they are really cute little squash that look very much like a flying saucer or a little scalloped cup holder. I knew that I had to make a dish with these awesome little squash, so I gathered up some vegetables from my own garden and this is what I came up with. This recipe is just packed with flavor and is a vegetable dish that we just loved. We will be making this one often, well until the squash run out for this year.

We Are Starting This Recipe With

Fresh Patty Pan Squash

Next We Butter The Dish And Start The Layers

Layer Onions

Layer The Peppers

Layer The Tomatoes With A Little Juice

This Is A Beautiful Vegetable Dish

Cover and Bake

Patty Pan Squash Casserole

Miz Helen's Kitchen

Ingredients

3 to 4 Patty Pan Squash, sliced

1 yellow onion, sliced

1 green bell pepper, sliced

2 to 3 tomatoes, sliced

3/4 cup tomato juice

5 tablespoons butter, 4 Tbs. melted

1 cup sharp cheddar, shredded

1/2 teaspoon garlic powder

salt and pepper for each layer to taste

Directions

Butter a 5 quart baking dish with 1 tablespoon of the butter.

Place the sliced squash in the bottom of the buttered baking dish, then salt and pepper.

Layer the onion, bell pepper, and tomatoes in that order one on top of the other.

Salt and pepper after each layer.

Mix 4 tablespoons melted butter with the tomato juice and garlic powder then pour over the tomatoes.

Cover the baking dish and bake at 350 degrees for 35 minutes.

Remove the dish from the oven and sprinkle with the cheddar cheese.

Place the uncovered dish back in the oven and continue to bake for another 10 minutes until the cheese is melted.

Remove from the oven and let cool for 10 minutes before serving.

Enjoy!

Recipe Tip

Your casserole will have as much liquid as the vegetables have, my tomatoes were very ripe and juicy so my dish had some wonderful sauce.

Thanks to my friend Angela for the awesome squash and to all of you for stopping by today. Sure hope you enjoy making the new recipe for you and your family. Have a fantastic week and come back to see us real soon!

Miz Helen

Comments

I am going to try this recipe, We did not plant patty pan this year however it appears we will have a bumper crop of zucchini (please forgive me for saying the "z" word) this year and lots of tomatoes so this recipe will come in very handy. Thank you so much for sharing.

Oh I've never heard squash referred to as patty pan. I love them though and this recipe looks so tasty. Thanks for sharing with us at #overthemoon Miz Helen and have a great week.Sue from Sizzling Towards 60 & Beyond

Hi Hardlyagoddess,I do treat the Patty Pan Squash very much like the yellow summer squash. I don't peel it or seed it. Just slice it for casseroles, steaming or stewing. Another great way is to take a small part of the top off and bake it. It is a very good squash to work with. Hope you enjoy the recipe and thanks so much for stopping by!Miz Helen

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Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!Miz Helen

Miz Helen

Cookbook Author Recipe Developer Organic Gardner

Welcome to my Country Cottage, come on in and make yourself at home, stay and have a cup of tea. We will be sharing, Miz Helen's Kitchen where we have simple family friendly, meal plans, and recipes. Other features include, The Garden Gate, Quiet Time, Day Trips and Max Time. The blog is the home of Full Plate Thursday and The Texas Star Chili Cook-Off. Enjoy your time here, leave me a note I love hearing from you!

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